On Mon, 4 Jan 2010 08:40:47 -0800 (PST), Nancy2
> wrote:

>On Jan 3, 6:34*pm, Michael Horowitz > wrote:
>> Made my first Yorkshire pudding and it came out well.
>> I'd like to make it again but without the grease and a bit more
>> savory. I assume I could use butter in place of the grease?
>> If you have any recommendations for flavorings, I"d appreciate hearing
>> them - Mike
>
>I'd use oil instead of butter, since the temp is so high, the butter
>might get browner (or burn) than you want. You don't need much.
>
The butter goes in the pudding not in the pan. Use a little beef fat
for flavor in the bottom of the pan or oil if you don't want any beef
flavor.


--
I love cooking with wine.
Sometimes I even put it in the food.